Asian Garlic-Sesame Seared Ahi Salad
There are so many things I love about this salad. It’s fresh, light yet hearty enough to be filling. Plus the asian flavors really pack a punch, so you won’t feel deprived – nor will you go hungry!
Ingredients
- 2 6-oz Ahi tuna steaks sashimi grade
Ahi Marinade
- 1 tbsp low-sodium soy sauce
- 1 tsp unseasoned rice vinegar
- 1 tsp sesame chili oil
- 1 clove garlic finely minced (or 1 tsp garlic paste)
Salad
- 6 cup spring mix greens (I buy pre-washed, pre-bagged to save time)
- ½ cup fresh snow peas cut bite sized
- ½ red bell pepper julienned
- ¼ cup carrots, grated – or cut bite sized if grating feels like a hassle
- ¾ cup English cucumber cut bite sized
- 7 oz canned mandarin oranges (1/2 a 15-oz can)
- 1 green onion thinly sliced
- ¼ cup fresh cilantro roughly chopped
- ¼ cup roasted peanuts roughly chopped
Salad Dressing
- 3 tbsp extra virgin olive oil
- 1 ½ tsp sesame oil
- 1 ½ tsp unseasoned rice vinegar
- Sea salt & fresh ground pepper to taste
Instructions
Marinade
- Whisk the marinade in a shallow dish, large enough to hold the Ahi.
- Place Ahi in the marinade, turning to coat all sides.
- Let marinade for 30 minutes, turning once at 15 minutes.
Salad
- Into a large mixing bowl, place all salad ingredients except the roasted peanuts.
- For the dressing, whisk ingredients in a small bowl – then pour over the salad mixture.
- Toss well to coat everything.
Sear the Ahi
- Heat a non-stick pan, over high-heat.
- Spray with cooking spray and add a touch of olive oil if needed (maybe 1 tsp).
- When the pan is smoking hot, place the ahi in the pan, cooking for about 2-minutes each side.
- You want it to be seared and brown on the outside, rare in the center.
- Remove, allow the ahi to rest for about 3 minutes, then slice into ¼” slices.
Assemble
- Divide salad between 2 plates, sprinkle chopped roasted peanuts over the top of each, arrange ahi equally on top of each salad. Enjoy!
Tried this recipe?Let us know how it was!